For ➏3 eggs
150 g flour with yeast (or self-raising flour)
10 cl sunflower oil
12,5 cl milk
100 g grated Gruyère
150 g boiled or baked white ham
50 g Cheddar*
1 ts mustard**
5 cl lager beer**
salt & freshly ground pepper
Preheat the oven to 180°C. Get eggs out of the fridge.
Cut ham and Cheddar in chunks.
Add mustard, beer, salt and pepper. Leave for 30 m.
Heat milk. Let cool a bit.
In a salad bowl, whip the eggs. Incorporate flour. Gradually add oil, then the milk.
Add the Gruyère. Mix in the ham and Cheddar* mix.
Pour in a non-greased cake mould. Put in the oven for 45 m.
Serve warm or cold with a green salad. Drink a cold lager** with it. Or present small slices as appetizers.
*Use a semi-firm Belgian cheese, like Chimay instead.
**Use a good Belgian blond beer, and tasty Belgian mustard.
